Banana Oatmeal Flax Muffins

Banana Oatmeal Flax Muffins

If there is one thing our mom makes constantly from our blog, it’s these Banana Oatmeal Flax Muffins. We go home to Massachusetts to visit, these muffins are on the counter. She comes to visit us in NYC, these muffins are in her pocketbook.

We decided to re-post these Banana Oatmeal Flax Muffins with new pictures, as our photography skills have gotten better over the years. πŸ™‚ These muffins are gluten free, refined sugar free, and don’t leave you with any sort of heavy feeling after eating them.

Love you Mom. πŸ˜‰


Banana Oatmeal Flax MuffinsBanana Oatmeal Flax MuffinsBanana Oatmeal Flax Muffins Banana Oatmeal Flax Muffins

Banana Oatmeal Flax Muffins
  1. 2 1/2 cups of old fashioned oats/gluten free oats
  2. 6oz of plain low fat greek yogurt (or one of those individual cups)
  3. 2 eggs
  4. 1/2 cup of raw honey/maple syrup
  5. 2 teaspoons of baking powder
  6. 1 teaspoon of baking soda
  7. 2 tablespoons of flaxseed meal (*optional)
  8. 1 teaspoon of vanilla extract
  9. 2 ripe bananas
  10. Optional: chocolate chips, blueberries, walnuts, etc.
  1. Preheat oven to 350 degrees.
  2. lightly grease a muffin tin with butter/oil/coconut oil
  3. Place oats in a food processor and process until a flour is formed.
  4. Add the remaining ingredients and process until everything is mixed and the oats are smooth.
  5. Optional* pour batter into bowl and mix in any additional add-ins (chocolate chips, blueberries, walnuts, etc.).
  6. Pour batter into the muffin tin and bake for 18 minutes.
  7. allow to cool for a moment, and them remove and place on a cooling rack.
  1. makes 12 muffins, however I tend to fill each slot almost all the way so I always get 11!
Adapted from Fit and Healthy with Debbie
Adapted from Fit and Healthy with Debbie
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  • I made these last night for my 2 high school daughters starting tennis season. I thought it would be a fast, easy breakfast for nervous tummies…too bad they did not last until breakfast!! My 4 kids enjoyed all of them over the course of the evening. I didn’t mind…hard to find something so easy and good.
    Will definetly make again. Thanks for great idea!

  • I made these today cause I was looking for a gluten free option for banana bread I baked it in a loaf pan and it came out wonderful! I followed the recipe exactly it was so easy to make and will definitely be my go to banana bread recipe from now on. Thanks for posting a good health easy recipe.

  • I made these last night and my family loves them! I used my blendtec to make the batter, which seemed to struggle. I had to blend it a lot, and it must have heated up from all the blending, because when I swirled in some chocolate chips they started melting! But we actually lie them that way πŸ™‚ Thanks for the recipe, looking forward to exploring your website.

  • I made these with brown sugar instead of honey (I simply ran out), adding blueberries and walnuts and I am delighted! Wheat free and a good use of ripe bananas plus the addition of flax?? Amazing. These turned out wonderfully, dense and satisfying. Thank you so much for this recipe!

  • Quick question:

    Can I use quick oats?

    Should I change the cooking time?
    Should I change anything else about the recipe if I use quick oats?

    • Hi Arianna, you should be able to use quick oats, since everything is getting blended anyway. I would say keep everything the same and try it out!

    • I just made these with quicK oats. They are yummy but i had extra batter. Since all else was the same, i think the oats may be the reason. I will probably try cutting back a 1/4 or 1/2 next tIme – which will be soon because this Batch won’t last long!

  • I Used this recipe as a base bEcause it has all thE ingredients i wanted to Use, including oats, greek yogurT, flax and Bananas. I tweaked the recipe by Using half the amout of oats and used flour for the remaining amount, and I used maple syrUp instead of honey. i also added a couple tablespoons of melted butter, an extra banana, aNd Walnuts. They are really good and work well for a quick, nutritious breakfast on the go.

  • this recipe sounds wonderful! I plan to try it. if i used oat flour (i have a bag i need to use up), would i still use 2.5 cups?

    • Hi Mary! So I haven’t tried this recipe with oat flour, I would cut down the flour to two cups, let me know if that works!

  • THANK you so much for this recipe!! I doubled the FLAX and added almond BUTTER… and ended up eating two right out of the oven. How should these be stored, and how long can they keep?

    • The almond butter sounds so good!I keep them in a tightly sealed container on the counter and depending on how moist they are they will keep for around five days, or you can freeze them!

  • I made tHese today bc i was looking to use up some bananAs and didnt want the typical Unhealthy muFfins/bread & i must say i am veRy impressed! TheY are moist, have a wonderful texture, and well balanced flavor. I added pecans to mine and Used vanilla greek YogUrt as it was all i had. The only thing i may do differently next time is to add a tiny bit of salt to the mix but these are definitelt a new favorite. Thank you for sharing them with us πŸ™‚

  • THEse are super moist yet lightweight, and easy to make. THEY’RE not very sweet, so if YOU’RE used to β€œnormal” recipes that use lots of sugar and butter, these may seem like they don’t have as much flavor at first. I Added a tsp of cinnamon, but it wasn’t enough to make a difference. Next time i might add a bit of brown sugar and 2 tsp of cInnamon.
    Overall, these are yummy healthy muffins!

    • Hi Maddie! You’re right they aren’t a super sweet muffin, it depends a lot on how ripe your bananas are! Riper the better. Adding in extra cinnamon like you said, blueberries or dark chocolate chips (which is so good) works too!

    • Hi Bonnie, I don’t off hand but you can use and plug it the ingredients and it will break the nutrition down for you!